Making Salmon with Gremolata and Hazelnuts

Serves 2



1 lb salmon, divided in 2, skin on and scored.

1 Tbs Brummel & Brown spread
Sea salt
Fresh ground pepper



1/4 cup (packed) flat leaf parsley, chopped
1 tsp lemon zest
1 Tbs fresh lemon juice, set aside the remaining half lemon
1 tsp extra virgin olive oil
2 tsp salt cured capers, rinsed.
1/4 jalapeño, seeded and minced.
2 Tbs Brummel and Brown spread
Sea salt
Fresh ground pepper
Approximately 2 Tbs hazelnuts, toasted and chopped.


Rinse capers thoroughly to remove all salt and oat dry on a clean dish towel.


Chop parsley. Season salmon fillets with salt and pepper to taste.

Preheat cast iron (or heavy bottomed skillet) over medium heat.

While pan for salmon is heating, over low heat in a small skillet, melt 2 Tbs of spread and add capers and jalapeños. Mixture will foam a bit. Remove from heat and add lemon juice and zest. Stir in parsley and season with salt and pepper to taste. Place in separate bowl and set aside. Return pan to heat and place remaining lemon half cut side down until edges caramelized.

Add 1 Tbs Brummel and Brown spread to pan and allow to melt. Raise heat to medium high and place salmon face down (skin side up). Allow to cook, undisturbed for 4-5 minutes until a nice golden brown sear is achieved. Turn and cook for 2-3 more minutes. Be careful not to overcook. Remove from pan and allow to rest for about 5 minutes.

Plate and top with gremolata and a sprinkle of hazelnuts. Serve with your favorite sides and enjoy!


Gremolata is also delicious on vegetables, potatoes and grains and you may want to swipe a piece of crusty bread through it.

I recommend salt cure capers as their flavor is superior to brine packed. If you're new to capers, you may cut back to one teaspoon.
A Note From feedfeed

This recipe was sponsored by our friends at Brummel and Brown.